Set oven to broil.
Slice the peppers in half lengthwise and set them onto a baking sheet. Broil them about 15-20 minutes, or until the skins char and blister. Don’t get too close to the heat source. Remove, cool, and peel.
Add peaches to a food processor and process until fairly smooth.
Add chili peppers, molasses, brown sugar, mustard, vinegar, salt, pepper, cumin, and ginger. Process until smooth.
At this point, you can strain through a food mill if you want a silkier style sauce. Or, simply pour directly into a bowl or jar and cover.
Refrigerate overnight to allow the flavors to mingle.